| 1 | Yield: about 9 half-pints. |
| 2 | (bell, hungarian, banana, or jalapeno) |
| 3 | * note: it is possible to adjust the intensity of pickled jalapeno peppers by using all hot jalapeno peppers (hot style), or blending with sweet and mild peppers (medium or mild style). |
| 4 | for hot style: use 4 lbs jalapeno peppers. |
| 5 | for medium style: use 2 lbs jalapeno peppers and 2 lbs sweet and mild peppers. |
| 6 | for mild style: use 1 lb jalapeno peppers and 3 lbs sweet and mild peppers. |
| 7 | procedure: select your favorite pepper. |
| 8 | Caution: if you select hot peppers, wear rubber or plastic gloves while handling them or wash hands thoroughly with soap and water before touching your face. |
| 9 | peppers may be left whole. |
| 10 | Large peppers may be quartered. |
| 11 | Wash, slash two to four slits in each pepper, and blanch in boiling water or blister in order to peel tough-skinned hot peppers. |
| 12 | peppers may be blistered using one of the following methods: oven or broiler method: place peppers in a hot oven (400 °F) or broiler for 6-8 minutes or until skins blister. |
| 13 | Range-top method: cover hot burner, either gas or electric, with heavy wire mesh. |
| 14 | Place peppers on burner for several minutes until skins blister. |
| 15 | allow peppers to cool. |
| 16 | Place in pan and cover with a damp cloth. |
| 17 | This will make peeling the peppers easier. |
| 18 | After several minutes of cooling, peel each pepper. |
| 19 | Flatten whole peppers. |
| 20 | Mix all remaining ingredients in a saucepan and heat to boiling. |
| 21 | Place ?garlic clove (optional) and ?teaspoon salt in each half pint or ?teaspoon per pint. |
| 22 | Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving ?inch headspace. |
| 23 | adjust lids and process according to the recommendations in table 1. |
| 24 | table Recommended process time for marinated peppers in a boiling-water canner. |
| 25 | style of pack: raw. |
| 26 | Jar size: half-pints and pints. |
| 27 | Process time at altitudes of 0 - 1,000°Ft: 15 min. 1,001 - 3,000°Ft: 20 min. 3,001 - 6,000°Ft: 20 min. above 6,000°Ft: 25 min. ======================================================= === * usda agriculture information bulletin no. |
| 28 | 539 (rev. |
| 29 | 1994) * |
